Kuler Achar, sometimes referred to as Boroi-er Achar or Jujube pickle, is a staple in Bengali cooking and is popular for its distinct combination of spice and sweetness. The main ingredient in this delicious pickle is Topa Kul, also known as jujube or ber, a little, sweet fruit that starts to appear in local markets in January. To make Kuler Achar, the fruit is sun-dried and cooked with jaggery, a traditional unrefined sugar, and a unique blend of spices that give it its unique flavour. Generation after generation has practised the technique of producing kuler achar, with each family subtly altering the core recipe. This pickle is not just a side dish, but a part and parcel of most Bengali preparations and is eaten with rice and dal.
Choosing And Preparing The Jujube
Select Topa Kul, which is ripe and undamaged. To get rid of any dirt, give them a thorough wash under running water. After cleaning, lay them out on a fresh cloth or a dish with holes in it to dry in the sun for at least a day. Because it helps concentrate the flavours and lowers the moisture level, which can cause spoiling, this drying procedure is crucial. Once the jujubes have dried, marinate them with salt and turmeric powder. This process is useful in preserving the fruit and at the same time making it even more delicious. After marinating, let them sun-dry for an additional day. To avoid any moisture damaging the drying fruits, the sun-drying procedure is essential and should be completed indoors before dusk.
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As the jujubes dry, prepare your Bengali Aachar Moshla. Cumin, fennel, and fenugreek seeds are usually coarsely ground and lightly toasted to release their vital oils and flavours. Bengali pickles are distinguished from their North Indian counterparts by the distinctive combination of spices they employ.
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Cooking Process
Heat mustard oil in a strong pan until it reaches the smoking point. For extra taste, add a dried red chilli and temper with Panch Phoron. Add the marinated jujubes and simmer over low heat, stirring periodically, until aromatic, about 5 minutes. Softening the fruit without overcooking is the aim here. After the jujubes have softened a bit, add the spice mixture you made and then the liquid and solid jaggery. To fully mix all the ingredients, give it a good stir. For ten more minutes, cook this combination over low heat until the jaggery has melted entirely and coated the jujubes evenly.
Final Step
When the Kuler Achar is cooked, let it cool fully before putting it in sterile glass jars with tight-fitting lids. Proper storage is essential; make sure the jars are dry because moisture might cause spoiling. When the Kuler Achar is cooked, let it cool fully before putting it in sterile glass jars with tight-fitting lids. Place the jars in the sun for approximately one hour every day for a week after preparation to get the best flavour development. This enhances the pickle taste and also makes it less probable for fungus to develop on the top of the pickle.
Serving Tips
Serve it as a garnish for parathas and chapatis or with classic rice and dal meals. It can also be used to enhance the flavour of grilled fish or meat. Kuler Achar could be used as a tasty base for sauces or salad dressings to add a bit of twist.
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You can produce a Kuler Achar that will taste delicious and that will make you smile while eating it by using the tips provided in this article.